Le Pain Quotidien was founded by Alain Coumont, who grew up in Belgium. Alain learned how to bake from his aunt Simone, when he was a little boy. When he decided to open up his first bakery in Brussels in 1990 he had to decide on a name. He remembered a memory of his father saying, “Moi, ce n’est pas mon pain quotidien!” which translates to, “It’s not my daily bread.”
The bakers of Le Pain Quotidien blend organic stone-ground flour, sea salt and water with a wild yeast levain starter to create a humble four-ingredient beginning. The dough is then hand-kneaded and baked in stone-lined hearths.
Le Pain Quotidien offers more than “daily bread,” they also offer food for breakfast, brunch, lunch, dinner, and dessert. For breakfast and brunch you can get smoked salmon, soft-boiled eggs, omelettes, breakfast sandwiches, or dragon fruit smoothie bowls. For lunch and dinner you can get salads, quinoa taboulé, zucchini noodle pad thai, quiche lorraine, or gazpacho.